Beef Stroganoff:
One Beef Roast (boneless is easiest)
2 cans Cream of Mushroom Soup
Garlic powder, salt and pepper to taste
2 teaspoons Worcestershire sauce
16 oz container of sour cream
Cooked noodles or rice.
Put one can soup on bottom of crock, season roast to taste on both sides. Put in crock, sprinkle with Worcestershire sauce, top with other can of soup. Cook for 4-5 hours on low.
Remove roast and slice or cut into bite sized pieces. Add sour cream to the soups in the crock. Stir well. Add the roast beef back in. Cook for another 1/2 hour on low or until it comes back up to temp. Serve over rice or noodles.